Text 31015, 87 rader
Skriven 2012-11-15 07:00:52 av Dave Drum (1:261/38)
Ärende: SF Gate 1240
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Asparagus Soup w/Garlic-Parmesan Crostini
 Categories: Soups, Poultry, Vegetables, Breads, Dairy
      Yield: 4 servings

MMMMM----------------------------SOUP---------------------------------
      1 tb Olive oil
      1    Yellow onion; chopped
      2 lb Asparagus
      2 c  Chicken broth
      1 c  Water
      1    Bay leaf
    1/2 c  Heavy cream; (optl)
           Salt & pepper

MMMMM--------------------------CROSTINI-------------------------------
      8 sl Day-old baguette; 1/4"
           - thick
      2 ts Extra virgin olive oil
      1 cl Garlic; peeled
      2 tb Grated Parmesan

  By Lynne Char Bennett, Chronicle staff writer

  This soup is good served chilled or warm. If chilled,
  adjust seasoning right before serving and leave out the
  cream for best texture, or use half-and- half instead.

  Heat the olive oil in a medium-size pot. Add the onion and
  cook over medium heat, stirring occasionally, until soft
  and translucent. Rinse the asparagus spears. Trim bottoms
  of asparagus spears, then cut off the tips on the diagonal
  -- you want them to be about 2 inches long. Set the tips
  aside.

  Snap or cut the spears into shorter lengths and add to the
  onions along with the broth, bay leaf and enough water to
  just cover. Bring to a boil, then reduce to a simmer, and
  cook until the asparagus is very tender -- about 45- 60
  minutes. Add water as needed to keep the asparagus
  submerged.

  While the asparagus cooks, bring a small pot of
  well-salted water to a boil. Blanch the asparagus tips in
  the boiling water until crisp-tender, removing them while
  still bright green. Cool the tips quickly in an ice bath,
  drain and set aside. Remove bay leaf from the pot and
  discard. Remove the asparagus and reserve the cooking
  liquid. Working in batches, puree the asparagus spears in
  a blender with some of the cooking liquid, then pass
  through a strainer; discard fiber. Return the puree to the
  pot; add the asparagus cooking liquid plus additional
  broth or water if desired to adjust consistency. Reheat.

  Finish soup with the optional heavy cream. Season the soup
  with salt and pepper. Ladle into warmed bowls and garnish
  with asparagus tips. Serve with crusty bread or
  Garlic-Parmesan Crostini.

  Serves 4 as a first course.

  For the crostini: Preheat oven to 375øF/190øC. Brush one
  side of each baguette slice with olive oil then rub
  lightly with the garlic clove. Place the slices on a
  baking sheet and toast in the oven until lightly dried
  with a hint of gold, about 5 minutes. Sprinkle the
  crostini with the cheese, return to the oven and bake
  until lightly browned, about 2 minutes longer.

  Serve immediately, or reheat briefly in the oven before
  serving.

  Makes 8 crostini

  URL: http://sfgate.com

  MM Format by Dave Drum - 24 April 2012

  Uncle Dirty Dave's Archives

MMMMM

... Scotch whisky is invaluable in repairing the exhausted forces of nature.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)